instant pot asparagus soup
Italian, Mexican, United States

Instant Pot Asparagus Soup

Asparagus soup is a delightful way to enjoy the fresh, vibrant flavors of this nutritious vegetable. Using an Instant Pot makes preparing this soup incredibly easy and quick, preserving the bright green color and tender texture of the asparagus. This creamy yet light soup is perfect for a starter or a light meal, offering a blend of savory and subtly sweet flavors. Whether you serve it warm on a chilly evening or chilled for a refreshing summer dish, this Instant Pot Asparagus Soup is sure to become a favorite in your recipe collection. Enjoy the simplicity and elegance of this dish, enhanced with a touch of lemon and fresh herbs for a beautiful presentation and taste.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 cup heavy cream (optional for a creamier soup)
  • Salt and pepper to taste
  • Lemon juice (optional)
  • Fresh herbs for garnish (e.g., parsley, chives)


  1. Sauté the Aromatics:
    • Set the Instant Pot to the sauté function. Add the olive oil and let it heat up.
    • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
    • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  2. Cook the Asparagus:
    • Add the asparagus pieces to the pot and stir to combine with the onions and garlic.
    • Pour in the vegetable broth.
  3. Pressure Cook:
    • Cancel the sauté function.
    • Secure the lid on the Instant Pot and set the valve to the sealing position.
    • Select the Manual or Pressure Cook button and set the timer for 5 minutes on high pressure.
  4. Release the Pressure:
    • Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then do a quick release for any remaining pressure.
    • Carefully open the lid.
  5. Blend the Soup:
    • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  6. Finish the Soup:
    • Stir in the heavy cream if you’re using it.
    • Season with salt and pepper to taste. Add a squeeze of lemon juice if desired for a touch of brightness.
  7. Serve:
    • Ladle the soup into bowls.
    • Garnish with fresh herbs and enjoy!

This soup is great served warm and can be paired with crusty bread or a side salad for a complete meal.

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